Apr 19, 2018

Savory, Sweet, and Sticky Teriyaki Chicken

Teriyaki chicken might be one of the most popular Japanese dishes in the states. It's savory but also sweet at the same time, but the best part is the sticky coating with all the concentrated flavors. As good as it sounds, teriyaki chicken is actually very easy to make, with just a few seasonings and some patience, let's roll up the sleeves and get working.

Teriyaki chicken - 





Ingredients?


  • 1.2 lb/540 grams deboned chicken thigh
  • 1 stalk scallion
  • 1 to 2 tablespoons olive oil (optional)
  • Some salt
  • Some toasted white sesame seeds (optional)

Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 tablespoon sake (cooking wine)


How?


Cut the deboned chicken thigh to medium to large bite size pieces. Make sure to leave the skin on since it'll help the sauce turn stickier and more flavorful. Season the chicken with some salt.




Use a non-stick pan to sear the chicken skin side down. Only drizzle some oil if not enough fat renders from the skin. Turn to medium high heat and sear till colored then flip to the other side and continue to sear.


Meanwhile, mix all the ingredients under the "sauce" section and make sure the sugar fully dissolves. 


Pour the sauce to the pan and change to higher heat if needed. Cook till the sauce thickens and slightly gooey. Flip the chicken once a while to get even coloring. You'll know the chicken is ready when the sauce turns into that familiar teriyaki color.


Plate and garnish with toasted white sesame seeds if using any. Also top with chopped scallion right before serving.




One other way to make it is by thickening the sauce on the side first then drizzle over cooked chicken afterward. It works too, but I personally prefer cooking the chicken with the sauce at the same time so the flavors can better permeate the meat and there is no need to marinate the chicken ahead.




The sauce will thicken up furthermore once cool down. Keep that in mind while concentrating the sauce during the process.




How can you resist that glistening color? 



Other Asian chicken recipes:


Apr 15, 2018

Rice with Braised Kimchi and Beef (泡菜牛肉燴飯)

Spicy! This might be the first impression when talking about Korean kimchi. Indeed, this pickled veggie can be pungent and tongue numbing in a way, but when used as part of the seasonings and served over rice, the flavor softens. Instead of that instant kick on the palate, gentle spiciness and pickled aroma round up the entire braise and provide more depth to the dish.

Rice with braised kimchi and beef (泡菜牛肉燴飯) -





Ingredients (about 3 portions)?

  • 2 Hiroshima cabbage
  • 1 bundle spinach
  • 5 to 6 shiitake mushroom
  • 2 garlic cloves
  • 1/2 onion
  • 1/2 lb/about 20 beef slices
  • 200 grams Korean kimchi (cabbage and daikon strips)
  • 2 eggs
  • 3 portions quinoa white rice
  • 2 1/4 cups chicken stock
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce paste
  • 2 tablespoons oyster sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Some corn starch and water mixture


How?


There is no need to use exactly the same ingredients I have listed up there. It doesn't have to be "Hiroshima" cabbage, any type of Chinese cabbage will do. The same goes to quantity, a little variation is fine as long as it suits your own preference.


Cook the rice first. Destem the shiitake mushrooms and slice the caps. Trim off the stems from leafy greens and cut into about 2 inch long sections. Grate the ginger. Peel and slice the garlic cloves. Peel and slice half of the onion. Beat two eggs on the side.


Drizzle some oil to a big pan and turn to medium high heat. Add in onion, salt, and pepper. Cook till onion turns translucent then add in garlic and grated ginger. Give it a quick stir till that garlicky aroma comes out but not over-browning the garlic pieces.


Add in tougher veggies first, switch to high heat here if preferred. Also transfer shiitake over and cook for 30 seconds or more. Transfer remaining tender leafy greens to the pan and give it a quick stir. 




Pour in the kimchi along with its juice. Also pour in chicken stock. Bring it to a boil then lower to a simmer. Add in beef slices one at a time, also soy sauce, soy sauce paste, and oyster sauce. Let all the ingredients "braise" for a short moment then turn to low heat. 




Wait till temperature drops then pour in corn starch water while gently stirring the mixture at the same time to prevent lumps. Adjust the thickness with more corn starch water if needed. It should be gooey but not soupy.


Lastly, pour in beaten eggs and only stir it slightly for couple rounds. Scoop this kimchi beef mixture over rice.



Not too spicy and not too sourish, Korean kimchi here provides just the right touch to the whole dish. On top of flavors, the fresh cabbage was already cooked down and turned to softer texture. But the kimchi cabbage still has that crunchy bite, which provides even more depth to this comforting meal.


Other rice recipes: